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Chuck Clod Q-View

post #1 of 10
Thread Starter 

19.17 lb Chuck Clod $2.99/lb from Fairway

 

Front view

 

Chuck Clod front.JPG

 

Back view

 

I cut the chuck clod in half, rubbed it with Jeff’s Naked Rib Rub, and put it in Zip-Lock bags in the refrigerator for 24 hours.

 

At 9:00 PM I put the smaller of the two pieces on the top rack with the Maverick ET-732 in it and the other piece on the 2nd rack with the AmeriQue temp probe in it. The AmeriQue was 68 and the meat was 37⁰. I put a drip pan on the bottom rack with a can of Cherry Dr. Pepper in it. Then I set the AmeriQue to 225 and the temp probes to 200⁰. I used 2 oz of hickory and 1 oz oz cherry

 

Ready to start.JPG

 

I removed the top piece of chuck after it had been in a stall at 165 for 3 hours

 

 

Top Half.JPG

 

I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.

I let it rest for 5 hours before slicing it up. It was quite juicy, but the collagen hadn’t even started to breakdown.

Ready to serve. The bowl on the left is the discard pile

 

Sliced.JPG

 

 

At 3:00 PM the bottom piece of meat was still at 185. We had to leave so I removed it from the smoker. I made a tin foil boat and poured a mixture of a half a cup of de-fatted drippings, 1 TBS of beef seasoning, and a half a cup of Cherry Dr. Pepper over the roast. I sealed it all up, wrapped a towel around it and tucked it into the cooler to rest.

 

Bottom Half at 185.JPG

 

 

After letting the chuck rest for 3 hours I removed it from the cooler and began pulling it. For the most part the collagen had broken down. It was still almost too hot to handle and quite juicy. It wasn’t tender enough to shred with the bear paws, but it pulled fairly well by hand.

 

I had a very hungry group of people to feed so I did not get a picture of the shredded beef.

 

 

Bottom Half.JPG

 

 

 

 

 

 

 

 

post #2 of 10

Nice money shot!  good smoke, through and through, Arnie!

post #3 of 10

Looks delicious, nice bark!   icon14.gif

post #4 of 10

Looks great and yummy

thanks

post #5 of 10

18 hours in the smoker and still not tender?  Is that common with a chuckies?

post #6 of 10

It looks good.

post #7 of 10

Looks good!!

 

  Craig

post #8 of 10

Very nice!

post #9 of 10
Thread Starter 
Quote:
Originally Posted by alblancher View Post

18 hours in the smoker and still not tender?  Is that common with a chuckies?


It was tender, just not total fall apart tender.

If I would have taken it to 200 it would have fell totally apart

Good flavor. Kinda like smoked pot roast
 

 

post #10 of 10

looks good to me!! I'll have a sammie please

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